Post History
Today I tried a particular sourdough bread recipe for the first time. For a 1.5-pound loaf, in addition to the usual dry ingredients, dried herbs, and sourdough starter, it called for the followin...
#2: Post edited
by
Monica Cellio
·
2020-09-17T14:40:32Z (about 4 years ago)
Today I tried a particular bread recipe for the first time. For a 1.5-pound loaf, in addition to the usual dry ingredients, dried herbs, and sourdough starter, it called for the following wet ingredients: two eggs, half a cup of milk, and a quarter cup of olive oil.I liked the results, but sometimes I need bread that does not contain milk products. (Eggs are still fine.) What can I substitute for that half-cup of milk? Milk is mostly water not fat so from a "structural" perspective, can I substitute water? Does this amount of milk impart enough flavor that I should try to use something other than water (like soy milk, maybe) to make up for that? I assume I shouldn't substitute fats, right?
- Today I tried a particular sourdough bread recipe for the first time. For a 1.5-pound loaf, in addition to the usual dry ingredients, dried herbs, and sourdough starter, it called for the following wet ingredients: two eggs, half a cup of milk, and a quarter cup of olive oil.
- I liked the results, but sometimes I need bread that does not contain any milk products[^1] -- no milk, butter, buttermilk, sour cream, cheese, etc. (Eggs are still fine.) What can I substitute for that half-cup of milk? Milk is mostly water not fat so from a "structural" perspective, can I substitute water? Does this amount of milk impart enough flavor that I should try to use something other than water (like soy milk, maybe) to make up for that? I assume I shouldn't substitute fats, right?
- [^1]: The consideration here is *kashrut* (kosher food), not lactose-intolerance, so even small amounts of milk are problematic.
#1: Initial revision
by
Monica Cellio
·
2020-09-17T03:30:10Z (about 4 years ago)
What can I substitute for milk in a bread recipe?
Today I tried a particular bread recipe for the first time. For a 1.5-pound loaf, in addition to the usual dry ingredients, dried herbs, and sourdough starter, it called for the following wet ingredients: two eggs, half a cup of milk, and a quarter cup of olive oil. I liked the results, but sometimes I need bread that does not contain milk products. (Eggs are still fine.) What can I substitute for that half-cup of milk? Milk is mostly water not fat so from a "structural" perspective, can I substitute water? Does this amount of milk impart enough flavor that I should try to use something other than water (like soy milk, maybe) to make up for that? I assume I shouldn't substitute fats, right?